Another new guy

Was surfing, looking for tips on smoking Italian sausage, found this site, looks fine to me.
I'm 59, retired early after 36 years of professional railroading (all my life). Grew up in the S.W. MO Ozarks, now just south of Kansas City (BBQ Central) near Peculiar, MO. I'm a barbeque/smoked meat fan from way back. Lived in Minnesota north of Minneapolis 11 years and those folks thought I was really wierd with my smoker going on the patio at 30 below and I had to shovel 31 inches of snow to get to it. Takes a while longer at 30 below. Only thing they smoke up there is fish. They are hard to keep lit.
Looking forward to learning all I can from this forum and hope I can help someone in return.
Oh yeah. Just the wife and I, so I use a Brinkman water type smoker that works great. It's really ugly, I've had it since the early 70's. Just keeps on smokin'! I really like apple and hickory, use chunk charcoal. Make my own rub and a bit of sauce.
I am going to become a barbeque judge. Want to judge at the American Royal and Memphis In May. Wife and I travel a bit, have a toy hauler and take the Harley. I also am an avid bass fisherman and fish several tournaments.

montyMaster of the PitStaff MemberModeratorOTBS MemberSMF Premier Member

Hey, Mike!
Welcome aboard! I am going to be Gary's echo and say that you really seem to have it together! We have a good thing going here, too! You will find ample opportunity to share with us as well as to learn from the great folks here. Good having you here!
Cheers!
Monty

Mike, Welcome to SMF. You have already noticed the quality folks that we have as members here at Smoking Meats. They all contribute to make this the great forum that it is. We look forward to you participating and contributing to SMF.

Hello Mike, I also want to welcome you to the Missouri contingent!!!! We are growing strong!!! I am glad to see another member who smokes on an ECB. One question, Have you modified your ECb in any way?? Just wonering. Anyway welcome to the SMF!!!